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Preparation Time : 30
Cook Time : 15
Total Time : 45
Watermelon rind puree 1 cups
Watermelon red flesh puree 1 cups
Freshly grated coconut 1 cups
Salt 1 pinch
Roasted Rawa/semolina 1 cups
Grated jaggery / brown sugar 1 cups
Cardamom powder 2 tsp
Chopped almonds 10 nos
Chopped cashews 10 nos
chopped Raisins 10 nos
Baking powder 2 1/2 gms
To make the watermelon rind puree - Cut the watermelon into pieces, remove the red flesh and keep it aside.
We only need the white part from rind, peel the green skin from the rind and finely chop or grate the white part and make one cup puree by blending it in the mixie.
Remove the seeds from the red flesh and extract one cup of puree from it and keep aside.
Add the roasted semolina to the watermelon rind and watermelon red flesh puree.
Then add grated coconut and jaggery. Add all the other ingredients except baking powder and mix well. Keep this aside for 30 minutes.
After 30 minutes add baking powder and mix again.
Grease the baking pan by coating it with butter and dust with maida all over the pan.
Pour the mixed cake batter in the greased baking pan.
Pre heat the oven at 180 degree C for 10 to 15 minutes.
Place the pan into the oven and bake for 40 minutes or till done.
(to check the doneness insert a tooth pick in the centre of the cake, if the tooth pick come out clean).
Yummy eggless Water melon Rind Cake is ready to serve.
Decorate the top of the cake with fresh water melon cubes.
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